Two couples who've been making wine together as a hobby, Anthony and Jodi Maieron and John and Amy Coleman, are opening an urban boutique winery and wine bar Revel OTR at 111 E. 12th St. in Over-the-Rhine.

"Wine is an everyman drink," said Alex Sena, the winery's general manager and a member of the winemaking team. (He has been making wine for a number of years and previously managed Chateau Pomijie vineyard and winery in Guilford, Indiana.) "You're not going to drive out to the country at the end of the day to have a glass of wine. We're bringing wine to the people."

"We're not fancy people," added co-founder and owner Anthony Maieron, who described the vibe he hopes to create as "more Levi jeans than khakis," a place that serves wine without pretension. (The name, he said, was chosen to convey both reveling in the moment and to be play on 'rebel,' describing a place that's "very different than what you'd expect in a wine bar.")

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(Photo: The Enquirer/Meg Vogel)

The wine itself will be made in small batches – there's space for only 44 barrels in the basement of the building, where wine will be made. Visitors won't be able to tour the winery, but they'll be able to catch a glimpse of the winemaking operations through barred windows just above street level. (And they may notice grapes being taken downstairs via a vintage, human-powered elevator.)

When Revel opens, which the owners hope will be in August, it will serve 2015 vintage Sangiovese and Cabernet Sauvignon that the winemaking team made during a custom crush at Valley Vineyards in Morrow. Going forward, Sangiovese will be a flagship, said John Coleman, noting that Revel will typically make six different types of wine. An average bottle will cost $26.

As for the rest, they plan to mix it up. "If a grape has an exceptional year, we're going to give it a shot," Sena said. Grapes will be sourced from small or family farms, in California or elsewhere. Sean said the basement's thick walls, temperature and humidity levels are just right for aging wine, which they'll typically do for about 18 months.

They'll also make small batches of beer in the basement, bringing in help from brewers for that.

Maieron traces his interest in winemaking back to his childhood.

His father grew up in the Italian Alps; his mother, on a vineyard just outside of Naples, Italy, where winemaking was her family's livelihood.

Growing up, he watched his father make wine and share it with friends.

"His friends would come over for a glass of wine, and they'd stay for two or three hours," Maieron, who later learned winemaking from his father, recalled. "They were telling jokes and laughing. Time would stand still. I want to capture that and share it with the public."

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To that end, the couples bought the building and are setting out to create "a place where you're so comfortable you don't want to leave," as Maieron put it. (Though he also sees Revel OTR as a possible stop for diners waiting for a table at one of the restaurants on nearby Vine Street.)

The bar will feature reused elements from the renovation, including the original floorboards and joists they've had to remove, refinished tin ceiling tiles and salvaged doors turned into tables.

The first floor of the building, which dates to 1885 and was originally the Martin Eichorn monument company, will include a walk-up wine bar, seating and drink rails. Walls will feature art chiseled out of the plaster, revealing the brick below.

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The second floor will be an overflow area, with space for music and events. In phase two, a rooftop terrace will be added. There will be space for about 100 people indoors, with room for an additional 40 or 50 once the rooftop opens.

In addition to its own wines, Revel OTR will serve wine from other area wineries as well as small, family-owned ones, for a list of about 20 wines altogether. (Coleman said he expects it to be a completely different wine list from what you'll find at other bars in the area.) Wine will be available by the carafe, juice glass or flights.

Revel will also serve liquor, primarily grape-based spirits such as brandy and grappa, as well as cocktails that have wine as a base.

There's no kitchen, but the bar will serve simple snacks, such as olives, meats and cheeses.

Revel's owners hope to get involved with the community, perhaps with the Greater Cincinnati Homeless Coalition next door.

Speaking of the location, Maieron said he liked its access to the streetcar route and that it's in the middle of the block between HalfCut and Rhinehaus taverns. He hopes the businesses will create a small bar district there.